Curried Butternut Squash Soup
Ingredients
- 1 butternut squash – large
- 1 white onion – chopped
- 1 tomato chopped
- 1 minced clove of garlic
- 2 cups vegetable stock ( I use Better than Bouillon and make up the concentrate with water)
- 1 (13 ½ ounce) cans light coconut milk
- 2 teaspoons curry powder
- salt and pepper to taste
- 1 tablespoon of fresh lemon juice
- 1 tablespoon butter
Directions
- Preheat oven to 400 degrees.
- Spray a roasting tin with cooking spray and place the whole squash on it. (The children can do this)
- Roast for about 30 minutes, or until the flesh feels soft when poked through the skin.
- Flip over and let cool — once cool enough to handle, scoop out all the flesh and reserve in a bowl. Discard the seeds. (Once cool let the kids scoop out the seeds and the squash with you – expect there to be a mess!)
- Meanwhile, heat a heavy-bottomed pot with a tablespoon of butter, fry the garlic for a few minutes. Remove and add onions, frying until translucent.
- Add the curry powder, chopped tomato and saute for another 5 minutes. (Kids are good at adding stuff – just watch out for the hot stove!)
- Add the fried garlic, squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring to a boil then immediately reduce to a simmer and cook, covered, for about 20 minutes.
- Transfer the soup in batches to a blender and puree the soup until it is a smooth as you like it. (Kids love to hit start and stop on the blender)
- Stir in the lemon juice to taste and serve.
